Clockwise, from upper left: Lettuce, Ethiopian highland kale, dandelion greens, joi choi, thick stem mustard greens, asparagus, carrots, red Russian kale (large share pictured).

Store a little longer (about 2 weeks): everything! Although everything is most tender when it’s fresh! Leafy greens prefer a plastic bag, or an airtight container so they don’t wilt. Speaking of tender, don’t peel those carrots! It would be a total waste of time, energy, and precious spring carrot!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.

Happy Week 4 of the Summer CSA!

Mmmmmmm so many leafy greens to try! If this is your first experience with Ethiopian highland kale we *highly* recommend you try a nibble raw first. This tender beauty has layers of flavor that beg to be incorporated into a spring salad.

One of our absolute favorite uses for mustard greens is as a substitute for mustard AND lettuce on your favorite sandwich. Seriously, try it.

Now might be a good time to start perfecting your kale pesto recipe, it is a great way to add nutrition and loads of flavor to humble pasta and potatoes. Pesto also adds a delicious pop to your favorite soup. However you enjoy your share this week we encourage you to HAVE FUN WITH YOUR FOOD! Life is short, make it beautiful!

Some recipes for your perusal:
What the heck do I do with dandelion greens?!
Kale pesto with toasted walnuts
You should definitely put mustard greens on a sandwich.
Easy Indian Saag Paneer

Bon appetite!

Spread the word. Share this post!

Leave A Reply

Your email address will not be published. Required fields are marked *